Thai Fried Chicken Sandwich
Crispy Thai Fried Chicken Sandwich with spicy sriracha mayo, crunchy slaw, and fresh cilantro on soft brioche buns - a 60-minute authentic Thai fusion sandwich recipe.
Equipment
- large bowl
- whisk
- shallow dish
- wire rack
- large pot or Dutch oven
- deep-fry thermometer
- tongs
- medium bowl
- small bowl
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Marinade and Chicken
- 1 1/2 pounds boneless chicken pieces
- 1/3 cup plain whole milk yogurt
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, finely chopped
Coating
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground white pepper
- 2 quarts pure olive oil for frying
Sandwich Assembly
- 4 soft brioche hamburger buns
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1/2 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1 small carrot, peeled and shredded
- 1/4 cup fresh cilantro leaves
- 1/4 cup sliced green onion
Instructions
- In a large bowl, whisk together the yogurt, soy sauce, grated ginger, and chopped garlic. Add the boneless chicken pieces to the bowl, turning to coat them completely. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- In a separate shallow dish, combine the cornstarch, all-purpose flour, and ground white pepper. Remove each piece of chicken from the marinade, letting the excess drip off, and dredge it in the flour mixture until well coated on all sides. Place the coated chicken on a wire rack.
- Pour the pure olive oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
- Working in batches to avoid crowding, carefully add the coated chicken pieces to the hot oil. Fry for 6 to 8 minutes, turning occasionally with tongs, until the chicken is deep golden brown, crispy, and cooked through. The internal temperature should read 165°F. Transfer the fried chicken to a clean wire rack set over a baking sheet to drain.
- While the chicken fries, make the slaw and sauce. In a medium bowl, toss together the shredded green cabbage, shredded purple cabbage, and shredded carrot. In a small bowl, stir together the mayonnaise and Sriracha sauce.
- Lightly toast the brioche buns if desired. Spread a generous amount of the Sriracha mayo on the top and bottom halves of each bun. Place a piece of crispy fried chicken on the bottom bun, top with a handful of the fresh slaw, and finish with cilantro leaves and sliced green onion. Place the top bun over the slaw and serve immediately.
Notes
Let the chicken marinate for maximum flavor. Use a thermometer to ensure oil is at the correct temperature for frying.